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Crock pot/slow cooker Chicken and dumplings

3-6 boneless skinless chicken breasts (adjust for family size)
2 tablespoons butter
(2) 10-3/4-oz cans cream of chicken soup (can substitute cream of mushroom)
(1) 14.5-oz can chicken broth
1 onion, diced (optional: 2 carrots and 1 celery stalk, diced)
1 tablespoon dried parsley
4 grands flaky refrigerator biscuits, uncooked
Place chicken in crock pot. Add the butter, cream of chicken/mushroom soup, chicken broth, onions (+ carrots & celery, if desired), and parsley.
Cook on high for 4-6 hours.

After cooking time has elapsed, with crock pot still on (just be careful), take a fork and break up the chicken into pieces. Now, cut biscuits into bite-sized pieces (they will puff up slightly when cooking in the sauce, so don't make them too large. Stir into hot chicken and continue to cook for 30 minutes. Can add a bit more chicken broth at this point because biscuits/dumplings will thicken up sauce. If you want to ensure dumplings are less "gummy" or gooey, you can definitely cook for longer than an additional 30 minutes.
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